Imagine a cake so delicate and enchanting that it whispers tales of Parisian elegance with every bite. The Saint Germain Almond Cake is not just a dessert; it's a luxurious experience that combines the rich, nutty essence of almond flour with the sophisticated touch of St-Germain liqueur. This irresistible French-inspired treat promises to elevate your baking skills and impress even the most discerning dessert lovers.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: French
Serves: 8 servings
Ingredients
- 1 cup almond flour
- 1/2 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/2 cup milk
- 1/4 cup St-Germain liqueur
- 1 tsp baking powder
- 1/2 tsp salt
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper, ensuring the sides are well-buttered to prevent sticking.
- In a medium bowl, sift together the almond flour, all-purpose flour, baking powder, and salt. Whisk to combine and set aside.
- In a large mixing bowl, cream the softened butter and sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.
- Gradually fold in the dry flour mixture, alternating with the milk and St-Germain liqueur. Mix until just combined, being careful not to overmix.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure an even distribution.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.
- Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, dust the top generously with powdered sugar using a fine-mesh sieve.
- Slice and serve at room temperature. Best enjoyed with a small glass of St-Germain liqueur or a cup of French press coffee.
Tips
- Room Temperature Ingredients: Ensure all ingredients, especially butter and eggs, are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until combined to keep the cake tender and prevent a tough crumb.
- Pan Preparation: Properly greasing and lining the pan with parchment paper is crucial for easy cake removal and preventing sticking.
- Oven Temperature Accuracy: Use an oven thermometer to confirm the correct baking temperature, as slight variations can affect cake quality.
- Cooling is Key: Allow the cake to cool completely before dusting with powdered sugar to prevent melting and ensure a beautiful presentation.
- Liqueur Substitution: If St-Germain is unavailable, you can use vanilla extract or almond extract as a alternative flavor enhancer.
- Storage Tip: Store the cake in an airtight container at room temperature for up to 3 days to maintain its moisture and flavor.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 42g
Protein: 8g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 110mg
